Perfect for seafood lovers, hake is a versatile white fish that’s ready to become your new weeknight hero. Whether you’re craving quick pan-seared fillets, cozy baked dishes, or zesty tacos, this roundup has a delicious recipe for every occasion. Dive into these 18 mouthwatering ideas and discover just how easy and satisfying cooking with hake can be!
Pan-Seared Hake with Lemon Butter Sauce
Gathering around the table with loved ones during the holiday season always calls for a special, yet surprisingly simple, dish. I first made this pan-seared hake for a cozy Christmas Eve dinner last year, and its bright, buttery sauce became an instant favorite that cut through all the rich holiday food—it’s now my go-to when I want something elegant without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Hake fillets – 4 (6 oz each)
– Salt – 1 tsp
– Black pepper – ½ tsp
– Olive oil – 2 tbsp
– Unsalted butter – 4 tbsp
– Garlic – 2 cloves, minced
– Lemon juice – ¼ cup
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the hake fillets completely dry with paper towels on both sides.
2. Season both sides of each fillet evenly with the salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the fillets in the skillet skin-side down and cook undisturbed for 4 minutes to get a golden crust.
5. Flip each fillet carefully with a spatula and cook for another 3–4 minutes until the flesh is opaque and flakes easily with a fork.
6. Transfer the cooked fillets to a warm plate and tent loosely with foil.
7. Reduce the skillet heat to medium-low and add the unsalted butter.
8. Once the butter melts, add the minced garlic and sauté for 1 minute until fragrant but not browned.
9. Pour in the lemon juice and simmer the sauce for 2 minutes, stirring occasionally, until it slightly thickens.
10. Remove the skillet from heat and stir in the fresh parsley.
11. Spoon the lemon butter sauce generously over the plated hake fillets.
Always serve this dish immediately to enjoy the contrast of the crispy seared skin against the tender, flaky fish, with the zesty sauce adding a lovely tang. It pairs beautifully with roasted asparagus or a light quinoa salad for a complete, refreshing meal that feels festive any time of year.
Garlic Herb Baked Hake
My kitchen always smells incredible when I make this cozy baked fish—it’s become my go-to weeknight dinner because it feels fancy but comes together with almost no effort. I love how the garlic and herbs perfume the whole house, and even my picky eater asks for seconds!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Hake fillets – 4 (about 6 oz each)
– Olive oil – 2 tbsp
– Garlic – 4 cloves, minced
– Fresh parsley – ¼ cup, chopped
– Fresh thyme – 1 tbsp, chopped
– Lemon – 1, juiced
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the hake fillets completely dry with paper towels to ensure a crispier finish.
3. In a small bowl, combine the olive oil, minced garlic, chopped parsley, chopped thyme, lemon juice, salt, and black pepper.
4. Place the hake fillets on the prepared baking sheet in a single layer, not touching.
5. Spoon the garlic-herb mixture evenly over the top of each fillet, coating them thoroughly.
6. Bake in the preheated oven for 18–20 minutes, until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
7. Let the baked hake rest for 3 minutes before serving to allow the juices to redistribute.
So tender and flaky, with a bright, aromatic crust from the herbs and lemon. Serve it over a bed of quinoa or with roasted asparagus for a complete meal that’s both light and satisfying.
Hake and Potato Chowder
Venturing into my kitchen on this chilly December morning, I was craving something hearty and comforting—a dish that would warm both hands and hearts. That’s when I remembered my grandmother’s old chowder recipe, which I’ve tweaked over the years to feature flaky hake and creamy potatoes, making it a cozy staple in my winter rotation. It’s the kind of meal that simmers away while you wrap presents or watch the snow fall, filling the house with an irresistible aroma.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Hake fillets – 1 lb
– Potatoes – 2 cups, diced
– Onion – 1, chopped
– Butter – 2 tbsp
– Flour – 2 tbsp
– Milk – 2 cups
– Chicken broth – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Chop the onion and dice the potatoes into ½-inch cubes.
2. Melt the butter in a large pot over medium heat until it bubbles slightly, about 2 minutes.
3. Add the chopped onion to the pot and cook until translucent, stirring occasionally for 5 minutes.
4. Sprinkle the flour over the onions and stir continuously for 1 minute to form a roux, which will thicken the chowder later—this prevents lumps.
5. Gradually pour in the milk and chicken broth while whisking constantly to combine smoothly.
6. Add the diced potatoes, salt, and black pepper to the pot.
7. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer and cook for 15 minutes until the potatoes are fork-tender.
8. Cut the hake fillets into 1-inch pieces while the potatoes cook.
9. Gently place the hake pieces into the simmering chowder and cook for 5 minutes until the fish flakes easily with a fork—avoid overcooking to keep it moist.
10. Remove the pot from the heat and let it sit for 2 minutes to allow flavors to meld, a tip I learned from my grandma for richer taste.
Generously ladle this chowder into bowls, where the tender hake flakes apart in the creamy, potato-filled broth. I love serving it with a sprinkle of fresh herbs or crusty bread for dipping, making it a satisfying meal that’s both rustic and elegant.
Grilled Hake with Mango Salsa
Last summer, my family and I spent a week at a coastal cottage in Maine, where we discovered the most incredible fresh hake at the local fish market. I’ve been grilling it with this vibrant mango salsa ever since—it’s become our go-to for easy, flavorful dinners that feel like a vacation on a plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Hake fillets – 4 (6 oz each)
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Mango – 1, diced
– Red onion – ¼ cup, finely chopped
– Jalapeño – 1, seeded and minced
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
Instructions
1. Preheat a gas or charcoal grill to medium-high heat, about 400°F.
2. Pat the hake fillets dry with paper towels to ensure a crisp sear.
3. Brush both sides of each fillet evenly with 1 tbsp of olive oil.
4. Season the fillets on both sides with 1 tsp of salt and ½ tsp of black pepper.
5. Place the fillets skin-side down on the preheated grill and cook for 5 minutes without moving them.
6. Flip the fillets carefully using a spatula and grill for another 4–5 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. While the fish cooks, combine the diced mango, finely chopped red onion, minced jalapeño, lime juice, and chopped cilantro in a medium bowl.
8. Stir the salsa ingredients gently with the remaining 1 tbsp of olive oil until well mixed.
9. Remove the grilled hake from the heat and let it rest for 2 minutes to allow the juices to redistribute.
10. Serve the hake fillets immediately, topped generously with the mango salsa.
Just imagine the flaky, tender hake paired with that sweet and tangy salsa—it’s a burst of freshness in every bite. For a creative twist, try serving it over a bed of cilantro-lime rice or alongside grilled corn for a complete summer meal.
Hake Piccata with Capers and White Wine
A few weeks ago, I was craving something bright and lemony but didn’t want to fuss with chicken—so I grabbed some fresh hake fillets and whipped up this quick, elegant piccata. It’s become my go‑in for busy weeknights when I want a restaurant‑worthy meal without the hassle.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Hake fillets – 2 (about 6 oz each)
– All‑purpose flour – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Unsalted butter – 3 tbsp
– Garlic – 2 cloves, minced
– Dry white wine – ½ cup
– Chicken broth – ½ cup
– Lemon juice – 3 tbsp
– Capers – 2 tbsp, drained
– Fresh parsley – 2 tbsp, chopped
Instructions
1. Pat the hake fillets completely dry with paper towels.
2. In a shallow dish, combine the flour, salt, and black pepper.
3. Dredge each fillet in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium‑high heat until it shimmers.
5. Add the fillets and cook for 3–4 minutes per side, until golden brown and flaky.
6. Transfer the fillets to a plate and cover loosely with foil.
7. Reduce the heat to medium and add 1 tbsp of butter to the same skillet.
8. Sauté the minced garlic for 30 seconds, just until fragrant.
9. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the pan.
10. Add the chicken broth, lemon juice, and capers, then bring to a gentle boil.
11. Let the sauce cook for 3–4 minutes until it reduces by about half.
12. Remove the skillet from the heat and whisk in the remaining 2 tbsp of butter until melted and smooth.
13. Stir in the chopped parsley.
14. Return the hake fillets to the skillet, spooning the sauce over them to warm through for 1 minute.
Ultra‑tender and flaky, the hake soaks up that tangy, briny sauce beautifully. I love serving it over a bed of buttery mashed potatoes or angel hair pasta to catch every last drop—it’s a dish that feels fancy but comes together in a flash.
Spicy Hake Tacos with Avocado Crema
Recently, I found myself craving something light yet flavorful after a week of heavy holiday meals—these spicy hake tacos with avocado crema hit the spot perfectly. I love how the mild fish soaks up the spices, and the crema adds a cooling touch that balances everything out. It’s become my go-to quick dinner when I want something satisfying without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Hake fillets – 1 lb
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Corn tortillas – 8
– Avocado – 1
– Lime juice – 2 tbsp
– Sour cream – ½ cup
– Cilantro – ¼ cup
Instructions
1. Pat the hake fillets dry with paper towels to ensure they sear nicely instead of steaming.
2. In a small bowl, mix the chili powder, cumin, and salt until combined.
3. Rub the spice mixture evenly over both sides of the hake fillets.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place the seasoned hake fillets in the skillet and cook for 4 minutes per side, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F.
6. While the fish cooks, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them wrapped in a towel to stay soft.
7. In a blender, combine the avocado, lime juice, sour cream, and cilantro, blending on high speed until smooth and creamy, about 1 minute.
8. Flake the cooked hake into bite-sized pieces using a fork.
9. Assemble each taco by placing a spoonful of flaked hake on a warm tortilla and drizzling with avocado crema.
Yielding tender, flaky fish with a kick from the spices, these tacos are a delightful mix of textures—crisp tortillas, creamy sauce, and juicy hake. For a fun twist, try serving them with pickled onions or a squeeze of extra lime to brighten the flavors even more.
Hake en Papillote with Vegetables
Last week, I was craving something light yet satisfying after all the holiday feasting, and this hake en papillote recipe became my go-to. It’s a simple, elegant dish that feels fancy but is surprisingly easy to pull off on a busy weeknight—plus, the parchment paper packets make cleanup a breeze, which is always a win in my book!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Hake fillets – 2 (6 oz each)
– Lemon – 1
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Asparagus – 8 spears
– Cherry tomatoes – ½ cup
– Garlic – 2 cloves
Instructions
1. Preheat your oven to 400°F and cut two large pieces of parchment paper, each about 12×16 inches.
2. Place one hake fillet in the center of each parchment piece, seasoning both sides evenly with salt and black pepper.
3. Thinly slice the lemon and garlic, then arrange 2 lemon slices and 1 minced garlic clove on top of each fillet.
4. Trim the asparagus spears and halve the cherry tomatoes, then scatter 4 asparagus spears and ¼ cup tomatoes around each fillet.
5. Drizzle 1 tbsp of olive oil over each packet, ensuring the fish and vegetables are lightly coated.
6. Fold the parchment paper over the ingredients and crimp the edges tightly to create a sealed packet, which traps steam for even cooking.
7. Place the packets on a baking sheet and bake at 400°F for 15–20 minutes, until the parchment puffs up and the fish flakes easily with a fork.
8. Carefully open the packets to avoid steam burns, then transfer the contents to plates.
Just out of the oven, the hake is incredibly tender and moist, with the lemon and garlic infusing a bright, aromatic flavor that pairs perfectly with the softened vegetables. For a creative twist, I love serving it over a bed of quinoa or with a side of crusty bread to soak up the delicious juices—it’s a meal that always impresses without any fuss!
Crispy Beer-Battered Hake
Holiday gatherings always make me crave something crispy and comforting, and this beer-battered hake has become my go-to for feeding a crowd. I first tried it at a coastal pub years ago and have been perfecting my version ever since—it’s surprisingly simple once you get the batter consistency right. Trust me, the light crunch and flaky fish inside are worth every minute.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– All-purpose flour – 1 cup
– Cornstarch – ¼ cup
– Baking powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Light beer – ¾ cup
– Hake fillets – 1 lb
– Vegetable oil – 4 cups
Instructions
1. Pat the hake fillets completely dry with paper towels to ensure the batter sticks well.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper until fully combined.
3. Gradually pour in the light beer while whisking continuously to form a smooth, lump-free batter with the consistency of heavy cream.
4. Heat the vegetable oil in a deep pot or Dutch oven to 375°F, using a thermometer to check accuracy—this temperature is key for crispiness.
5. Dip one hake fillet fully into the batter, letting excess drip off for about 5 seconds to avoid a thick coating.
6. Carefully lower the battered fillet into the hot oil and fry for 3–4 minutes until golden brown and crispy, flipping halfway through.
7. Remove the fillet with a slotted spoon and drain on a wire rack over a baking sheet to keep it crisp, not soggy.
8. Repeat steps 5–7 with the remaining fillets, frying in batches to avoid overcrowding the pot.
9. Let the fried hake rest for 2 minutes before serving to allow the interior to finish cooking gently.
Vibrantly golden and shatteringly crisp, this beer-battered hake delivers a perfect contrast to the tender, flaky fish inside. I love serving it with a squeeze of lemon and tartar sauce, but it’s also fantastic tucked into soft buns with slaw for a quick fish sandwich—the batter holds up beautifully without getting soggy.
Hake Curry with Coconut Milk
On a chilly winter evening last week, I found myself craving something warm and comforting but didn’t want to spend hours in the kitchen—enter this incredibly simple hake curry with coconut milk, which has quickly become my go-to weeknight dinner. It’s a one-pan wonder that comes together in under 30 minutes, perfect for those nights when you want maximum flavor with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
- Hake fillets – 1 lb
- Coconut milk – 1 (13.5 oz) can
- Curry powder – 2 tbsp
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Vegetable oil – 2 tbsp
- Salt – 1 tsp
- Water – ½ cup
Instructions
- Heat vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
- Add diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant—be careful not to let it burn, as this can make the curry bitter.
- Sprinkle curry powder over the onion-garlic mixture and toast for 30 seconds to release its aromas, stirring constantly.
- Pour in coconut milk and water, then add salt, stirring to combine everything into a smooth sauce.
- Bring the sauce to a gentle simmer over medium-low heat, letting it bubble lightly for 5 minutes to thicken slightly.
- Gently place hake fillets into the simmering sauce, ensuring they are fully submerged.
- Cover the skillet and cook the hake for 8–10 minutes, or until the fish flakes easily with a fork—avoid overcooking, as hake can become dry.
- Turn off the heat and let the curry sit, covered, for 2 minutes to allow the flavors to meld.
Just spoon this creamy curry over a bed of steamed rice, and you’ll love how the tender hake flakes apart in the rich, aromatic sauce—it’s subtly sweet from the coconut milk with a warm kick from the curry. For a fun twist, try serving it with naan bread to soak up every last drop, or add a squeeze of lime for a bright, tangy finish that cuts through the richness.
Smoked Hake Pâté with Crostini
Now, I’ll be honest—I’m usually all about quick weeknight dinners, but this smoked hake pâté is one of those effortless appetizers that feels fancy without the fuss. I first whipped it up for a last-minute holiday gathering, and it’s been a staple ever since for its creamy texture and smoky depth.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Smoked hake – 8 oz
– Cream cheese – 4 oz
– Lemon juice – 1 tbsp
– Fresh dill – 2 tbsp, chopped
– Baguette – 1 loaf
– Olive oil – 2 tbsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Slice the baguette into ½-inch thick rounds.
3. Brush both sides of each slice lightly with olive oil.
4. Arrange the slices on a baking sheet in a single layer.
5. Bake for 10–12 minutes, flipping halfway through, until golden and crisp.
6. Remove the crostini from the oven and let them cool completely on a wire rack—this keeps them crunchy.
7. While the crostini bake, place the smoked hake in a medium bowl and flake it with a fork, discarding any skin or bones.
8. Add the cream cheese, lemon juice, chopped dill, and salt to the bowl.
9. Mix everything together with a spatula until well combined and creamy; for a smoother texture, pulse briefly in a food processor, but I prefer it a bit chunky.
10. Taste and adjust seasoning if needed, but the smoked hake usually provides enough flavor.
11. Transfer the pâté to a serving bowl and chill in the refrigerator for at least 30 minutes to let the flavors meld.
12. Serve the chilled pâté alongside the cooled crostini.
My favorite part is the contrast: the pâté is luxuriously smooth with a hint of lemon brightness, while the crostini adds a satisfying crunch. For a creative twist, try topping it with a sprinkle of capers or a drizzle of honey for a sweet-and-smoky kick.
Hake Ceviche with Lime and Chili
Holiday gatherings always leave me craving something bright and refreshing, and this hake ceviche has become my go-to for cutting through the richness of festive meals—I love how the lime’s acidity “cooks” the fish without any heat, making it perfect for a quick, no-fuss appetizer. Honestly, I started making this after a beach trip where I had the freshest ceviche, and now I whip it up whenever I need a zesty pick-me-up; it’s so simple that I often prep it while chatting with friends in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– Hake fillets – 1 lb
– Lime juice – ½ cup
– Red onion – ¼ cup, thinly sliced
– Fresh cilantro – 2 tbsp, chopped
– Jalapeño pepper – 1, seeded and minced
– Salt – ½ tsp
– Olive oil – 1 tbsp
Instructions
1. Rinse the hake fillets under cold water and pat them completely dry with paper towels to remove excess moisture.
2. Cut the hake into ½-inch cubes using a sharp knife, placing them in a non-reactive glass or ceramic bowl.
3. Pour the lime juice over the hake cubes, ensuring all pieces are fully submerged to evenly “cook” the fish.
4. Cover the bowl with plastic wrap and refrigerate it for exactly 15 minutes, until the hake turns opaque and firm to the touch.
5. While the hake marinates, thinly slice the red onion and soak the slices in ice water for 5 minutes to mellow their sharpness, then drain and pat dry.
6. Seed and mince the jalapeño pepper, wearing gloves if sensitive to spice, and chop the fresh cilantro.
7. After 15 minutes, drain the lime juice from the hake, gently squeezing out any excess liquid with your hands.
8. Add the red onion, jalapeño, cilantro, salt, and olive oil to the hake, tossing everything together gently to avoid breaking the fish.
9. Let the ceviche sit at room temperature for 5 minutes to allow the flavors to meld before serving.
After that final rest, the ceviche is ready to enjoy—it’s wonderfully tender with a bright, tangy kick from the lime and a subtle heat from the chili. I love serving it in chilled glasses or over crispy tortilla chips for added crunch, and the vibrant colors make it a stunning centerpiece for any casual get-together.
Mediterranean-Style Hake Stew
Unbelievably, this Mediterranean-style hake stew has become my go-to cozy meal after a long day—it’s the kind of dish that feels both nourishing and indulgent, with a story behind it: I first tasted a version on a rainy coastal trip, and I’ve been tweaking it at home ever since to capture that bright, savory essence without fuss. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Canned diced tomatoes – 1 (14.5 oz) can
– Vegetable broth – 2 cups
– Hake fillets – 1.5 lbs, cut into 2-inch pieces
– Lemon juice – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in canned diced tomatoes with their juices and vegetable broth, then bring to a gentle boil.
5. Reduce heat to low, cover the pot, and simmer for 10 minutes to let the flavors meld.
6. Season the hake pieces with salt and black pepper on both sides.
7. Gently place hake pieces into the simmering stew, ensuring they are submerged.
8. Cover the pot again and cook for 8–10 minutes until the fish flakes easily with a fork, checking at 8 minutes to avoid overcooking.
9. Stir in lemon juice just before serving to brighten the flavors.
10. Ladle the stew into bowls while hot.
You’ll love the tender, flaky hake that soaks up the tomato-rich broth, with a zesty lemon finish that makes it pop—try serving it over a bed of couscous or with crusty bread to soak up every last drop.
Hake Fish Cakes with Dill Aioli
Kind of like a cozy hug from the sea, these hake fish cakes have become my go-to for easy weeknight dinners or impressive last-minute appetizers. I first stumbled upon the idea during a trip to the Pacific Northwest, where fresh, flaky white fish is a staple, and I’ve been tweaking the recipe ever since to get that perfect crispy exterior and tender interior. Trust me, once you pair them with that bright, herby dill aioli, you’ll understand why they’ve earned a permanent spot in my rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Hake fillets – 1 lb
– Panko breadcrumbs – 1 cup
– Egg – 1 large
– Mayonnaise – ½ cup
– Fresh dill – 2 tbsp, chopped
– Lemon – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Vegetable oil – ¼ cup
Instructions
1. Pat the hake fillets completely dry with paper towels to ensure they sear properly instead of steaming.
2. Place the hake fillets in a food processor and pulse 5-6 times until finely flaked, being careful not to over-process into a paste.
3. Transfer the flaked hake to a large mixing bowl.
4. Add ½ cup of the panko breadcrumbs, the egg, 1 teaspoon of salt, and ½ teaspoon of black pepper to the bowl with the hake.
5. Gently mix all ingredients with your hands or a fork until just combined.
6. Form the mixture into 8 evenly sized patties, about ½-inch thick, and place them on a parchment-lined plate.
7. Pour the remaining ½ cup of panko breadcrumbs onto a shallow plate.
8. Press each patty firmly into the panko breadcrumbs, coating both sides evenly for maximum crunch.
9. Heat ¼ cup of vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
10. Carefully place the coated patties in the hot oil, working in batches to avoid overcrowding the pan.
11. Cook the patties for 3-4 minutes on the first side until golden brown and crispy.
12. Flip each patty using a spatula and cook for another 3-4 minutes on the second side until golden brown and the internal temperature reaches 145°F.
13. Transfer the cooked patties to a wire rack set over a baking sheet to drain any excess oil and keep them crispy.
14. Zest the entire lemon and then juice half of it.
15. In a small bowl, combine ½ cup of mayonnaise, 2 tablespoons of chopped fresh dill, the lemon zest, and 1 tablespoon of lemon juice.
16. Whisk the aioli ingredients together until smooth and well incorporated.
17. Serve the hot fish cakes immediately with the dill aioli on the side for dipping.
Every bite delivers a fantastic contrast—the crispy, golden panko crust gives way to the moist, seasoned hake inside. The aioli, with its zesty lemon and fresh dill, cuts through the richness perfectly. For a fun twist, try serving them on slider buns with a bit of shredded lettuce for a delicious fish cake sandwich.
Hake with Tomato and Olive Tapenade
Usually, I find myself craving something light yet flavorful after the holiday rush, and this hake dish has become my go-to for a quick, satisfying meal that feels special without the fuss. I first tried it on a whim with leftover olives and tomatoes, and now it’s a staple in my weeknight rotation—perfect for when you want something delicious without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Hake fillets – 4 (6 oz each)
– Cherry tomatoes – 2 cups
– Kalamata olives – ½ cup, pitted
– Garlic – 2 cloves
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – ¼ cup, chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the hake fillets dry with paper towels to ensure a crispy skin, then place them on the baking sheet.
3. Drizzle 1 tbsp of olive oil over the fillets and season evenly with ½ tsp salt and ¼ tsp black pepper.
4. In a small bowl, combine the cherry tomatoes, Kalamata olives, and minced garlic cloves.
5. Add the remaining 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper to the tomato-olive mixture, tossing gently to coat.
6. Spoon the tomato-olive tapenade evenly over the hake fillets, covering them completely.
7. Bake in the preheated oven for 15–20 minutes, or until the hake flakes easily with a fork and the tomatoes are slightly burst.
8. Remove from the oven and let rest for 2–3 minutes to allow the juices to redistribute.
9. Sprinkle the chopped fresh parsley over the top before serving.
Just out of the oven, the hake is tender and flaky, with the tapenade adding a briny, tangy punch that brightens every bite. I love serving it over a bed of quinoa or with crusty bread to soak up the savory juices—it’s a simple dish that always impresses guests with its vibrant colors and bold Mediterranean flavors.
Herb-Crusted Hake with Parmesan
Holiday meals always feel special, but sometimes I crave something elegant yet simple enough for a weeknight. This herb-crusted hake with Parmesan has become my go-to—it’s flaky, flavorful, and comes together in under 30 minutes, making it perfect for those evenings when I want to feel fancy without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Hake fillets – 4 (about 6 oz each)
– Olive oil – 2 tbsp
– Breadcrumbs – ½ cup
– Parmesan cheese – ¼ cup, grated
– Fresh parsley – 2 tbsp, chopped
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1, sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the hake fillets dry with paper towels to ensure a crispy crust.
3. In a small bowl, mix the breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and black pepper until well combined.
4. Brush each hake fillet lightly with olive oil on both sides.
5. Press the breadcrumb mixture firmly onto the top of each fillet, coating evenly.
6. Place the coated fillets on the prepared baking sheet and arrange lemon slices around them.
7. Bake for 12–15 minutes, or until the crust is golden brown and the fish flakes easily with a fork. Tip: Check at 12 minutes to avoid overcooking—hake can dry out quickly.
8. Remove from the oven and let rest for 2 minutes before serving. Tip: The resting time helps the juices redistribute for a moister bite.
9. Serve immediately, garnished with extra lemon slices if desired. Tip: For a crispier texture, broil for the last 1–2 minutes, but watch closely to prevent burning.
Zesty and satisfying, this dish offers a delightful crunch from the herb-Parmesan crust that contrasts beautifully with the tender, flaky hake. I love pairing it with a simple arugula salad or roasted vegetables for a complete meal that always impresses guests.
Hake Chow Mein with Stir-Fried Vegetables
Sometimes the best meals come from cleaning out the fridge—I found a beautiful hake fillet and a rainbow of veggies that needed using, and this chow mein was born. It’s become my go‑for quick, satisfying dinner that feels like a treat without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Hake fillets – 1 lb
– Chow mein noodles – 8 oz
– Vegetable oil – 2 tbsp
– Soy sauce – ¼ cup
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Bell pepper – 1, sliced
– Carrot – 1, julienned
– Snow peas – 1 cup
– Green onions – 3, sliced
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add the chow mein noodles and cook for 4 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles in a colander and rinse under cold water to stop the cooking; set aside.
4. Pat the hake fillets dry with paper towels and cut them into 1‑inch chunks.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium‑high heat until shimmering.
6. Add the hake chunks and cook for 3–4 minutes, flipping once, until opaque and lightly browned.
7. Transfer the cooked hake to a plate and cover loosely with foil to keep warm.
8. Add the remaining 1 tablespoon of oil to the same skillet and heat over high heat.
9. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
10. Add the sliced bell pepper, julienned carrot, and snow peas, stir‑frying for 4–5 minutes until crisp‑tender.
11. Pour in the soy sauce and stir to coat the vegetables evenly.
12. Add the drained noodles and cooked hake to the skillet, tossing gently with tongs for 2 minutes until everything is heated through and well combined.
13. Remove from heat and stir in the sliced green onions.
14. Serve immediately in bowls. Keep this dish vibrant by not overcooking the veggies—they should still have a bit of crunch. For extra flavor, toast the garlic and ginger quickly to avoid burning. Rinsing the noodles stops them from getting gummy and helps them soak up the sauce better.
Key to this dish is the tender hake that flakes apart against the chewy noodles and crisp vegetables. I love how the soy sauce ties it all together with a savory depth—sometimes I’ll top it with a sprinkle of sesame seeds or a drizzle of chili oil for a kick.
Hake and Chorizo Paella
Nothing says “special occasion” like a big pan of paella, and this hake and chorizo version has become my go-to for holiday gatherings. I first made it on a chilly Christmas Eve when I wanted something festive but less fussy than traditional roasts, and now my family requests it every year. The smoky chorizo and tender hake create a flavor combo that feels both comforting and celebratory.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- Olive oil – 2 tbsp
- Spanish chorizo – 8 oz, sliced
- Yellow onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Arborio rice – 2 cups
- Chicken broth – 4 cups
- Saffron threads – ½ tsp
- Smoked paprika – 1 tsp
- Frozen peas – 1 cup
- Hake fillets – 1.5 lbs, cut into 2-inch pieces
- Lemon – 1, cut into wedges
Instructions
- Heat olive oil in a large paella pan or wide skillet over medium-high heat until shimmering, about 2 minutes.
- Add chorizo slices and cook until browned and crispy, 4–5 minutes, stirring occasionally.
- Remove chorizo with a slotted spoon, leaving oil in pan.
- Add diced onion to the pan and cook until translucent, 5–6 minutes, stirring frequently.
- Stir in minced garlic and cook until fragrant, 30 seconds.
- Add Arborio rice and toast for 2 minutes, stirring constantly to coat with oil.
- Pour in chicken broth, then stir in saffron threads and smoked paprika.
- Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
- Arrange hake pieces evenly over the rice, pressing them gently into the surface.
- Scatter cooked chorizo and frozen peas over the top.
- Cover pan tightly with foil and cook for 12–14 minutes, until hake flakes easily with a fork and liquid is absorbed.
- Remove from heat and let rest covered for 5 minutes.
- Garnish with lemon wedges before serving.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
Always serve this paella straight from the pan for that authentic communal feel. The rice develops a wonderful socarrat (crispy bottom layer) if you let it cook undisturbed, while the hake stays incredibly moist and flaky. For a bright finish, squeeze lemon over each portion and pair with a simple arugula salad dressed with sherry vinegar.
Roasted Hake with Herb Butter and Garlic
Kind of like that cozy sweater you reach for on a crisp evening, this roasted hake is my go-to for a simple yet elegant weeknight dinner. I love how the herb butter melts into the flaky fish, creating a sauce that’s perfect for sopping up with crusty bread—it’s a trick I learned from my grandmother, who insisted the best meals are often the simplest.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Hake fillets – 4 (6 oz each)
– Unsalted butter – 4 tbsp
– Fresh parsley – ¼ cup, finely chopped
– Fresh dill – 2 tbsp, finely chopped
– Garlic – 3 cloves, minced
– Lemon – 1
– Olive oil – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the hake fillets completely dry with paper towels to ensure a crispy skin.
3. In a small bowl, combine the softened butter, chopped parsley, chopped dill, minced garlic, zest from half the lemon, ½ tsp salt, and ¼ tsp black pepper, mixing until fully incorporated.
4. Rub the hake fillets evenly with olive oil, then season both sides with the remaining ½ tsp salt and ¼ tsp black pepper.
5. Place the fillets skin-side down on the prepared baking sheet.
6. Divide the herb butter mixture into 4 equal portions and spread one portion thickly over the top of each fillet.
7. Roast the hake in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork and the butter is golden and bubbly. Tip: For extra flavor, baste the fillets with the melted butter from the pan halfway through cooking.
8. Remove the baking sheet from the oven and let the fish rest for 3 minutes before serving. Tip: Resting allows the juices to redistribute, keeping the fish moist.
9. Squeeze the juice from the remaining lemon half over the roasted hake just before serving. Tip: Add the lemon juice after cooking to preserve its bright, fresh acidity.
Buttery and fragrant, this dish yields tender, flaky hake with a rich garlic-herb crust. The lemon juice cuts through the richness beautifully, making it feel light yet satisfying. I love serving it over a bed of creamy polenta or with roasted asparagus to soak up every last drop of that delicious pan sauce.
Summary
Ultimately, this collection offers 18 tasty ways to enjoy hake, making seafood night easy and exciting. We hope you find a new favorite! Give one a try this week, and let us know which recipe you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
